Description
This savory beef meatballs recipe features tender, juicy meatballs cooked to perfection and served in a rich and creamy mushroom sauce. The meatballs are browned in a skillet and then simmered in the mushroom sauce made with sautéed onions, mushrooms, beef broth, and heavy cream, creating a comforting and flavorful dish perfect for a family dinner. Serve it alongside mashed potatoes, rice, or pasta for a hearty meal.
Ingredients
Scale
For the Meatballs:
- 1 lb ground beef
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 large egg
- 1 clove garlic, minced
- Salt and pepper to taste
- 1 tablespoon olive oil (for frying)
For the Mushroom Sauce:
- 1 tablespoon butter
- 1 small onion, chopped
- 8 oz mushrooms, sliced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the meatball mixture: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, milk, egg, minced garlic, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Shape the mixture into 1-inch round meatballs.
- Brown the meatballs: Heat olive oil in a skillet over medium heat. Add the meatballs in batches and cook them for 3-4 minutes per side until they are browned on all sides. Remove the browned meatballs from the skillet and set them aside.
- Sauté the vegetables: Using the same skillet, melt butter and add chopped onions and sliced mushrooms. Sauté these ingredients for 5-7 minutes until the onions are softened and the mushrooms have browned nicely.
- Make the mushroom sauce: Stir in beef broth, heavy cream, Worcestershire sauce, and season with salt and pepper to the sautéed vegetables. Bring the mixture to a simmer, allowing flavors to blend.
- Simmer meatballs in sauce: Return the browned meatballs to the skillet. Cook them in the sauce for 10-15 minutes, ensuring they are fully cooked through and the sauce has thickened to a creamy consistency.
- Serve: Serve the meatballs hot with the mushroom sauce generously spooned over them. They pair wonderfully with mashed potatoes, rice, or pasta for a complete meal.
Notes
- For a lighter version, substitute heavy cream with half-and-half or milk, but the sauce will be less rich.
- Make sure not to overcrowd the skillet when browning meatballs to ensure even cooking and proper browning.
- You can use fresh breadcrumbs or panko for a lighter texture in the meatballs.
- Worcestershire sauce adds depth but can be omitted or replaced with soy sauce for a different flavor profile.
- To make ahead, prepare and brown meatballs, then refrigerate before finishing the sauce and the final simmer.
